Bow Ties with Greens and Mushrooms
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INGREDIENTS 1 (8-ounce) package bow tie noodles or other short pasta
3 tablespoons vegetable oil
3 green onions, coarsely chopped
3/4 cup sliced mushrooms
1 rib celery, thinly sliced
1/4 teaspoon finely grated, peeled gingerroot
1 pound kale, spinach or other dark leafy green, rinsed and broken into small pieces
Tough stalks removed
1/2 teaspoon salt
3/4 cup water, low-sodium chicken broth or stock
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup grated Parmesan cheeseCook pasta according to package directions; drain.
Meanwhile, in a large skillet over medium heat, heat oil. Add green onions, mushrooms, celery and ginger. Cook 2 to 3 minutes, stirring constantly; do not brown. Add kale, salt and 1/4 cup water. Cover; reduce heat to low and cook about 15 minutes or until vegetables are tender-crisp.
In a small bowl, mix cornstarch with cold water; stir into vegetable mixture and cook just until heated through.
To serve, in a medium-sized bowl, toss vegetables with hot pasta; sprinkle with Parmesan cheese.
Makes 5 servings